Fried Bomboloni

• 1 cup mashed potatoes (250g)
• 2 1/2 cups strong flour (300g)
• 2 1/4 tsp active dry yeast (10g)
• 3 tbsp sugar (40g)
• 1 vanilla bean
• zest of 1 lemon
• 1 egg yolk 
• 3 1/2 tbsp milk (50ml)
• 3 1/2 tbsp butter (50g)
• 3/4 tsp salt (4g)

For the custard:

• 8 egg yolks 

• 1 cup sugar (200g)

• 1/2 cup flour (60g)

• 4 cups milk (1 L)

• 1 vanilla bean 

• powdered sugar to taste

• 1 quart peanut oil (1 L)

1. Combine the flour with the mashed potatoes, yeast, sugar, vanilla seeds, lemon zest, and egg yolk. Gradually add the milk while kneading the dough.
2. Add the salt and soft butter bit by bit until incorporated, and the dough becomes smooth and homogeneous. Fold it over itself, form a ball, and let it rise in a bowl covered with plastic wrap for 30 minutes.
3. Roll out the dough to a thickness of about 3/4 inch (2 cm).
4. Cut out discs with a 4-inch (10cm) cutter, let them rest on pre-cut parchment paper, and cover until doubled in size, about 1 1/2 hours, depending on room temperature.
5. Make the custard: Heat the milk with the vanilla bean. Meanwhile, mix the egg yolks, sugar, and flour in a bowl. Gradually pour the milk into the mixture, stirring constantly. Return to the heat and bring to a boil, stirring until thickened. Transfer to a cold bowl, cover with plastic wrap, and let cool completely.
6. Fry the bomboloni in plenty of oil at 340°F (170°C) for about 3-4 minutes, turning halfway through until golden brown.
7. Drain and dry on paper towels, fill with custard, dust with powdered sugar, and serve.

Buon Appetito!